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Pork Schnitzels & Herby Mash

Pork Schnitzels & Herby Mash

with Garlicky Veggies & Dill-Parsley Mayo

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Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like dagwood dogs! Give it a try when you make these golden pork schnitzels.

Tags:Kid Friendly
Allergens:MilkEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

parsley

1 clove

garlic

1 head

broccoli

1

carrot

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pork schnitzels

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

½ tbs

water

2 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

¼ tsp

salt (for the mash)

1 tsp

salt (for the crumb)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3762 kJ
Fat45 g
of which saturates15 g
Carbohydrate69.9 g
of which sugars17.4 g
Protein54 g
Sodium2135 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Roughly chop the parsley. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash), then mash until smooth. Stir through the parsley and cover to keep warm.

2

While the potato is cooking, finely chop the garlic. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.

3

In a shallow bowl, combine the plain flour, Nan's special seasoning, salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels (they may be stuck together). Coat each pork schnitzel in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot, tossing, until tender, 6-7 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl.

TIP: Add a dash of water to the pan to help speed up the cooking process.

5

Wipe out the frying pan, then return to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is crowded). Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the schnitzels don't stick to the pan.

6

Divide the herby mash between plates. Serve with the pork schnitzels and garlicky veggies. Drizzle with the dill-parsley mayo to serve.